Ok, folks, I’ve got a double feature for you this week to make up for missing last weeks meatless Monday. These quinoa bites get whipped up pretty quickly and they freeze well which is why I make them on a pretty regular basis.

*regarding the quinoa- I cook it a day ahead of time as doing this seems to help it all stick together a little better. I also cook the quinoa in Chicken broth to add more flavor. You could also cook it in Beef or Vegetable broth.

Crockpot Quinoa and Lentil Soup

1/2 cup quinoa

3/4 cup uncooked small red lentils

2 large carrots

2 stalks celery

1 small head cauliflower (can also use 1 med. zucchini OR 1 small butternut squash)

Add the vegetables (except for the greens) and cover with the 6 cups chicken broth

Cover and cook on low for 6 hours or more if needed

30 minutes before serving, turn the heat up to high and stir in the greens

Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them

*I thought the cinnamon stick was too much so next time I make it I’ll either leave it out completely or take it out after 15-20 minutes. I also made my soup on the stove instead of the crockpot. If you want to do that start by sauteing all the vegetables (aside from optional greens) for about 10 minutes, then add spices and seasonings, followed by chicken stock, lentils (rinsed) and quinoa. Bring to a boil then reduce heat and simmer for about 15-20 minutes, or until quinoa and lentils are fully cooked. Remove bay leaf, ginger and cinnamon stick before serving.